Pan-fried mandu (Korean dumplings)

I made dumplings with your recipe.
Added cabbage (salted, water squeezed out).

A word of advice to anyone who wants to defrost Mandu wrappers–> Do not submerge in water!!! =(
Miraculously, my wrappers survived…although they were a pain to separate (it looked like a ball of dough). Oh well, live and learn.

One Comment:

“Miraculously, my wrappers survived” : ) Your mandu don’t look like they went through harsh treatment (soaked in water to be defrosted)!
They look lovely and well done. Thaw them out at room temperature or in the fridge. Adding chopped cabbage to the filling is a good idea!